About the Recipe
These Vegan Gluten-Free Santa Fe Stuffed Peppers offer a hearty and flavorful meal with a combination of protein-packed quinoa, black beans, and a medley of veggies. The creamy vegan cashew cheese dressing adds a luscious touch to this delicious dish. Enjoy the vibrant Southwestern flavors while indulging in a balanced and nourishing meal that's perfect for a satisfying dinner.
● 2 large bell peppers, halved and seeds removed
● 1 cup cooked quinoa
● 1 cup black beans, cooked or canned (drained and rinsed)
● 1 cup corn kernels (fresh, frozen, or canned)
● 1 cup diced tomatoes (canned or fresh)
● 1/2 cup red onion, finely chopped
● 1 teaspoon chili powder
● 1/2 teaspoon cumin
● 1/4 teaspoon garlic powder
● Salt and pepper to taste
Vegan Cashew Cheese Dressing:
● 1/2 cup raw cashews, soaked in hot water for 30 minutes
● 1/4 cup water
● 2 tablespoons nutritional yeast
● 1 tablespoon lemon juice
● 1/2 teaspoon garlic powder
● Salt to taste
Preheat the oven to 375°F (190°C).
In a bowl, mix together cooked quinoa, black beans, corn, diced tomatoes, red onion, chili
powder, cumin, garlic powder, salt, and pepper.
Stuff each halved bell pepper with the quinoa and vegetable mixture, pressing it down gently.
Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for about 25-30 minutes, until the peppers are tender.
While the peppers are baking, prepare the vegan cashew cheese dressing. In a blender,
combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy. Adjust the consistency with more water if needed.
Once the stuffed peppers are cooked, remove them from the oven and drizzle with the vegan cashew cheese dressing.
Serve the Santa Fe stuffed peppers warm, garnished with fresh herbs or additional toppings of your choice.
● Protein: 16g
● Fats: 10g
● Fiber: 10g
● Carbohydrates: 50g
● Sugar: 9g
● Calories: 380